Celery Root & Apple Puree
Recipe: #22008
December 04, 2015
Categories: Side Dishes, Sunday Dinner, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"I just watched Barefoot Contessa and Ina made this wonderful recipe that I think would be very good for our Christmas Eve dinner with the family. From her Barefoot Contessa Back to Basics Thanksgiving Countdown 2008 show on Food Network."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (485 g)
- Calories 788.1
- Total Fat - 28.9 g
- Saturated Fat - 16.9 g
- Cholesterol - 71.2 mg
- Sodium - 903 mg
- Total Carbohydrate - 129.1 g
- Dietary Fiber - 3.9 g
- Sugars - 15 g
- Protein - 5.7 g
- Calcium - 79.4 mg
- Iron - 2.7 mg
- Vitamin C - 104.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a shallow pot or large saute pan over medium heat melt butter. Saute the fennel, celery root, potatoes, and apples with the 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper, stirring occasionally, until the vegetables begin to soften or about 4 to 5 minutes.
Step 2
Add the cider and cover the pot tightly with a lid. Over low heat simmer for 30 to 40 minutes, stirring occasionally, until the vegetables are tender. If the vegetables seem to dry add a few more tablespoons of apple cider or water.
Step 3
When the vegetables are cooked stir in the cream and cook for 1 minute. Using a food mill fitted with the coarsest blade process vegetable mixture. A food processor can also be used but will result in a smoother texture.
Step 4
Taste and season with salt and pepper if needed than return to pot to keep warm until serving.
Tips
- Food Mill or Food Processor
0 Reviews
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